A one-stop resource for cakes--birthday, chocolate, coffee, Bundt, upside-down, loaf, and more. From pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort classics like red velvet, six-layer coconut, rich chocolate, lemon meringue, and cheesecake to sophisticated grown-up fare including chiffon cakes and tortes with luscious fruits, these 150 recipes and color photographs cover techniques, decorating, and gifting ideas for every taste and occasion, whether no-fuss or fancy.

Baking trends come and go, but cakes are timeless. From the editors and photographers of Martha Stewart Living, Cakes includes classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and cakes with unique, sophisticated flavors and embellishments (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). Whether you need a birthday cake (for any age!), have bake-sale duty, want a travel-friendly coffee cake, or seek to impress at a dinner party or with a handmade gift, Martha Stewart''s Cakes has more than 150 cakes plus ideas for decorating, gifting, and storing. Beautiful color photography that shows you just what you''re aiming for and dozens of make-ahead tips make baking low-stress.

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Reviews

Rated 5 out of
5 by
Kass33 from
ExcellentI was so happy to get this book. I have Cookies, Cupcakes and Pies. This complete's the collection and doesn't dissapoint. The Pineapple Upside down cake in a castiron pan was amazing.

Date published: 2014-02-19

Rated 4 out of
5 by
Admiral from
Wonderful recipes but.....I love the new cookbook but as the grandmother of a child with type 1 diabetes, I wish it had included the nutritional information which so many cookbooks now include. Martha, since you, too, are a Grandmum, you will understand my concern!

Date published: 2014-01-16

Rated 5 out of
5 by
Loreena from
As good as her others!I have the cookie book and the cupcake book from Martha Stewart both of which I love, the cakes edition promises to be just as good. There are tantalizing photos of each recipe which makes me want to try them all.

Date published: 2014-01-08

Rated 5 out of
5 by
toque1 from
A joy to readThis edition is aimed at people with a basic knowledge of baking. It is well thought out, well written, and has an abundance of really excellent recipes. More importantly, they work!

The following ISBNs are associated with this title:

ISBN - 10: 030795434X

ISBN - 13: 9780307954343

Read from the Book

Loaves These are anytime cakes, easy ones you want to whip up and keep on the kitchen counter to enjoy for breakfast, slice for snacks and lunchboxes, or serve with pots of tea. Rich pound cakes may be the most familiar, but plenty of other batters can be baked in the familiar rectangular pans, too. The loaves are also a cinch to dress up with fresh fruit, sauces, curds, compotes, or whipped cream for a plated dessert. pound cake, page 17 Pound Cake Light on effort, heavy on satisfaction, pound cake owes its name to the traditional ingredients—one pound each of flour, butter, sugar, and eggs—which remain essentially the same today. This batter makes a delicious classic pound cake, and it’s also the base for the variations on the following pages. A couple of tips for success: Leave the butter and eggs out at room temperature for an hour before mixing; if they’re cold, the batter will not be properly smooth. Creaming the butter and sugar thoroughly is crucial, because it gives the batter the necessary volume. Makes two 9-by-5-inch loaves 2cups (1 pound) unsalted butter, room temperature, plus more for pans 1pound (about 3 cups) all-purpose flour 1teaspoon coarse salt 21/4cups sugar (1 pound) 1teaspoon vanilla extract 9large eggs, room temperature, lightly beaten Whipped Cream, for serving (optional; page TK) Macerated Berries, for serving (optional; page TK) 1. Preheat oven to 325°F. Butter two 9-by-5-inch loaf pans. In a medium bowl, whisk together

From the Publisher

A one-stop resource for cakes--birthday, chocolate, coffee, Bundt, upside-down, loaf, and more. From pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort classics like red velvet, six-layer coconut, rich chocolate, lemon meringue, and cheesecake to sophisticated grown-up fare including chiffon cakes and tortes with luscious fruits, these 150 recipes and color photographs cover techniques, decorating, and gifting ideas for every taste and occasion, whether no-fuss or fancy.

Baking trends come and go, but cakes are timeless. From the editors and photographers of Martha Stewart Living, Cakes includes classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and cakes with unique, sophisticated flavors and embellishments (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). Whether you need a birthday cake (for any age!), have bake-sale duty, want a travel-friendly coffee cake, or seek to impress at a dinner party or with a handmade gift, Martha Stewart''s Cakes has more than 150 cakes plus ideas for decorating, gifting, and storing. Beautiful color photography that shows you just what you''re aiming for and dozens of make-ahead tips make baking low-stress.

About the Author

MARTHA STEWART is the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS.

For more than twenty years, the food editors and chefs in the kitchens at MARTHA STEWART LIVING have produced dozens of bestselling cookbooks, including Martha Stewart''s Cooking School, Martha''s American Food, Martha Stewart''s Cupcakes, Everyday Food: Great Food Fast, and Power Foods.